Tomate VerdeOne of my favorite Vegetables to grow in my Midwest garden is the Tomatillo. I was first introduced to the tomate verde while traveling out West a few years back. You don't find many of these plants in local greenhouses in my neck of the woods so I was pleased to find tomatillo seeds early spring of this year so I could grow my own in our greenhouse. In the collage above you can see that this green tomato grows in a husk. I grew over a dozen plants clustered much like the square foot gardening method of growing. This helped the flimsy stalk of the plant support itself on one another. When the husk is tight because the tomatillo has grow into it and starting to turn dry it is time to harvest.
Today I am using a favorite recipe of mine with a new twist to make Salsa Verde - Tomatillo Salsa. The recipe changes each time I make it but you can guarantee it is always a party pleaser! One thing that never changes in the recipe is the GARDEN FRESH added to each recipe.
Tomatillo Salsa Verde - Garden Fresh
10-15 tomatillo - washed and husked.
2 large red peppers (chipolata style)
4 large serrano chili
1 onion, chopped
3 clove of garlic, chopped
1/4 cup cilantro leaves, chopped
1. Char the skin of the chili and hot peppers either in a flame or in a cast iron skillet.
2. Under a broiler or on a grill, roast dehusked, washed, and halved tomatillos until they are slightly caramelized.
3. Add tomatillos, red pepper, chilies, onion, and garlic to a food processor.
4. throw in the seasons to taste.
5. When hot prepare as you would for canning or enjoy fresh!
Images from my kitchen as I char the peppers and caramelize tomatillo to be added to the food processor. I am loving the color of the peppers and green tomato mix. Can't wait to dip a chip into this festive appetizer.